Roasted Winter Squash Soup

By Season Stepp

Published: Tuesday, September 25, 2012 at 08:58 PM.

Saturday was the first day of autumn and the weather was perfect at farmers’ market. Summer vegetables are slowly disappearing from the vendors’ booths and are being replaced with the bountiful produce of fall.

As the market winds down we will start to see more leafy greens, root vegetables, and, of course, winter squash. Take advantage of the locally grown veggies while they are in season to enjoy for several months to come. Store hard-shelled winter squash, such as butternut, acorn, hubbard , and delicate squash in a cool area of your home, and store root vegetables away from fruits that produce the ripening agent ethylene (apples, pears, stone fruits like peaches, plums, and apricots, and many tropical fruits such as kiwi, bananas, and mangoes).

The soup we made on Saturday morning was a big hit, especially for those who had never before tried the wonder that is winter squash in a savory soup. Most any winter squash will work in this recipe with the exception of spaghetti squash. Sweet potatoes may also be substituted for one of the squash varieties.

Feel free to change up the flavors of this soup by adding herbs and spices in any combination, such as thyme, sage, ground ginger, cumin, nutmeg, etc.

ROASTED WINTER SQUASH SOUP

5-6 pounds winter squash, such as 2 acorn squash and a small butternut squash

Saturday was the first day of autumn and the weather was perfect at farmers’ market. Summer vegetables are slowly disappearing from the vendors’ booths and are being replaced with the bountiful produce of fall.

As the market winds down we will start to see more leafy greens, root vegetables, and, of course, winter squash. Take advantage of the locally grown veggies while they are in season to enjoy for several months to come. Store hard-shelled winter squash, such as butternut, acorn, hubbard , and delicate squash in a cool area of your home, and store root vegetables away from fruits that produce the ripening agent ethylene (apples, pears, stone fruits like peaches, plums, and apricots, and many tropical fruits such as kiwi, bananas, and mangoes).

The soup we made on Saturday morning was a big hit, especially for those who had never before tried the wonder that is winter squash in a savory soup. Most any winter squash will work in this recipe with the exception of spaghetti squash. Sweet potatoes may also be substituted for one of the squash varieties.

Feel free to change up the flavors of this soup by adding herbs and spices in any combination, such as thyme, sage, ground ginger, cumin, nutmeg, etc.

ROASTED WINTER SQUASH SOUP

5-6 pounds winter squash, such as 2 acorn squash and a small butternut squash

Canola or olive oil

2 apples

Lemon juice

1 onion, peeled and diced

2 carrots, scrubbed and diced

1 clove garlic, peeled and minced or grated

2-3 quarts vegetable or chicken stock

8-10 tablespoons unsalted butter, cold

Kosher salt and freshly ground black pepper

Lime or lemon juice, to taste

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silpat liner. Use a sharp, non-serrated knife to cut the squash in half down the middle. Scoop out and discard the seeds, or save them for another use. Drizzle flesh with oil and place cut side-down onto the prepared baking sheet. Roast until a fork can pierce the skin and can be easily inserted into the flesh. Remove from oven and set aside until slightly cool.

Use a mandolin or sharp, non-serrated chef’s knife to thinly slice the apples. If desired, cut the apple slices into shapes. Place in a bowl with a few teaspoons of lemon juice and cover with water to prevent browning.

Heat a large pot over medium-high heat. When hot, add enough oil to lightly coat the bottom of the pan. Add onions with a generous pinch of kosher salt. Stir to coat and let onions cook until softened slightly, about 4-5 minutes. Add carrots and garlic, and cook until carrots begin to soften, about another 6-8 minutes. Add stock and bring to a simmer.

Scoop the cooked flesh of the squash away from the peel and add to the pot. Stir to combine.

Use an emersion blender or work in batches to in the carafe of a blender to puree the soup. While pureeing, add butter, 2 tablespoons at a time. Season to taste with kosher salt, freshly ground black pepper, and lime or lemon juice. Taste and adjust as necessary.